Wake up to a breakfast that’s as nutritious as it is delicious with these Pumpkin and Blueberry Pie Pancakes. They’re a perfect blend of autumnal flavours and a cheerful way to start your day. Fluffy, tasty and topped with a homemade compote, these pancakes are a celebration on a plate.
Ingredients:
- 1 3/4 cups (435ml) milk
- 1 Coles Australian free range egg
- 2 cups (300g) self-raising flour
- 1/4 cup (55g) brown sugar
- 1/4 teaspoon bicarbonate of soda
- 1 1/2 cups coarsely grated pumpkin
- 125g blueberries
- 1/2 teaspoon ground cinnamon
- 1/4 tsp ground nutmeg
- 20g butter, melted
- Whipped cream or vanilla yoghurt, to serve
- For the blueberry compote
- 300g fresh or frozen blueberries
- 1/2 cup (80ml) maple syrup
- 1 tsp vanilla bean paste
- 1/4 tsp ground cinnamon
Method:
In a large saucepan, whisk together the milk and egg.
In a separate large bowl, combine the self-raising flour, brown sugar and bicarbonate of soda. Make a well in the centre.
Pour the milk and egg mixture into the well and stir until smooth.
Fold in the grated pumpkin, blueberries, cinnamon and nutmeg.
Heat a non-stick frying pan over medium-low heat and brush with melted butter.
Drop 1/4 cup of batter per pancake into the pan. Cook for 1-2 minutes or until bubbles appear on the surface, then flip and cook for another minute or until light golden and cooked through.
To make the compote, combine the blueberries, maple syrup, vanilla bean paste and cinnamon in a medium saucepan over medium heat. Bring to the boil and cook, stirring occasionally, for 5 minutes or until the syrup has thickened slightly.
Serve the pancakes with a dollop of whipped cream or vanilla yoghurt and spoon over the warm blueberry compote.
